Oh god the juices are calling to me. I love a good juice. A fresh, cold-pressed juice. Perhaps kale and watermelon, or a mango and lime? The juices are fresh and refresh me. I drink the juices. I drink them and then go running, I run 80 miles, and then I stretch and meditate and drink more juices.
But juices are not the purpose of this blog today. Today I write of the firm, al dente pastas of Rome. On Saturday I visited a cute little trattoria on the Upper East Side called Sandro's. I had read of this special little trattorio on Grubstreet, which had posted on the best cacio e pepe in New York. Some of the places I knew about, but Sandro's? No, I had never heard of it. But as I read of the creamy pasta flecked with fragrant, course black pepper, I knew I couldn't resist!
What is cacio e pepe, you ask? Well yes, let me tell you. It's pasta with cheese, black pepper, and, of course, some of the pasta cooking water to help form a sauce with the cheese. Oh god the suppleness of these pastas and creams is amazing. I ate the pasta at the bar with my lover and delighted in the pasta. They were very nice to us and gave us complimentary items, including a delicious vegetable soup and soft, tender sugar cookies. What a special little trattorio, indeed!
Sandro's
Upper East Side
